I love fast, easy, and healthy recipes. They make my dinners so much easier and manageable.
I am interested this summer in taking some yummy looking recipes that others have created and lightening them up a bit. That is exactly what I have done in today’s Creamy Chicken Enchiladas.
I love the blog, Kevin and Amanda.
Amanda’s recipes are always so quick and easy and yummy! In fact, one of our favorite’s, Spicy Sausage Pasta came originally from her site. When I saw her recipe for Creamy Chicken Enchiladas, I knew I had to try and lighten these up because they looked so yummy! You can make this recipe even easier by using a rotisserie chicken. I used chicken breast that I baked in the oven but either way would work fine.These enchiladas are super creamy and yummy and VERY filling. I could eat one or one and a half but two was pushing it. If you were to pair this with a veggie or a salad, you would probably be full with just one.
This dinner was so yummy and I know you will just love it!
Creamy Chicken Enchiladas
Serves: 8 (1 enchilada each)
Calories Per Serving: 357
Weight Watchers Points Plus per Serving: 8 points plus per enchilada
Ingredients:
- 8 High Fiber/Low Carb Tortilla Wraps
- 1 Tbsp. Butter
- 1 Can Rotel Tomatoes with Chiles, Drained
- 1 (8 ounce) package Reduced Fat Cream Cheese, softened and cut into cubes
- 2 cups cooked chicken breast, cut into chunks or shredded
- 1 1/2 cups Fat Free Half and Half
- 2 cups Reduced Fat Colby/Monterrey Jack Cheese (or whatever Mexican cheese you like that is reduced fat)
Directions:
Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with nonstick cooking spray. Melt butter in a large skillet over medium heat. Add Rotel and saute one minute. Stir in chicken and cream cheese and cook, stirring frequently, until the cream cheese melts and the mixture is combined. Spoon 2-3 tablespoons of mixture down the center of each tortilla and place, seam side down into the baking dish. After all eight enchiladas are in the dish, sprinkle with the cheese and drizzle with the fat free half and half.
Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until brown and bubbly.
Enjoy!
